Vegetable

Chipotle Roasted Beet Salad

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

This beet salad hits all the notes. It is mildly spicy, sweet, and creamy, and the addition of vinegar makes it a well balanced meal or side dish. I normally serve this alongside of some grilled or roasted vegetables and fresh pita bread. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 6-8
Ingredients
  • For the Salad
  • 6-7 medium beets
  • 2 tablespoons chopped chipotle peppers in adobo
  • 4 stalks of celery, sliced thin on the bias
  • 1/2 red onion, sliced thin
  • 1/4 cup red wine vinegar
  • 1 ounce extra virgin olive oil
  • 2 teaspoons sea salt
  • 2 tablespoons chopped parsley
  • For the Yogurt
  • 12 ounces almond or other plant-based yogurt
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon garlic, minced
In This Recipe
Directions
  1. Preheat oven to 350 F
  2. Cut the beets into thin wedges, season with salt, and roast in the preheated oven for 30-45 minutes
  3. Toss the beets and the rest of ingredients in a large bowl
  4. Make the yogurt by combining all of the ingredients in a bowl
  5. We recommend serving the yogurt alongside the salad, or dolloping some of the yogurt on a plate and topping with the salad

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